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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sup Mang Tay is Vietnamese crab and asparagus soup. It is light and delicious! Ingredients:
1/2 ppound fresh asparagus |
1 tablespoon vegetable oil |
2 tablespoons finely chopped shallots |
1 tablespoon finely minced garlic |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
4 cups chicken broth |
2 teaspoons corn starch |
2 tablespoons water |
1 egg, well beaten |
1/4 pound cooked lump crabmeat |
2 tablespoons thinly sliced green onions |
Directions:
1. Trim the asparagus, breaking off tough stem ends. Cut each stalk crosswise lengthwise diagonally into 1-inch pieces, but leave tips intact.
2. Heat the oil in a medium saucepan over medium-high heat for 1 minute, and then add the asparagus, shallots, garlic, salt and pepper. Cook until the shallots and garlic are fragrant and the asparagus is shiny and bright green, about 1 to 2 minutes. Add the broth and bring to a boil.
3. In a small bowl, combine the corn starch and water, stirring to make a thin, smooth paste. Add it to the soup. Stir the soup well and drizzle in the beaten egg, forming lacy shreds in the broth. Add the crabmeat and stir well. Sprinkle in the green onion and remove soup from heat.
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